This Homemade Green Bean Casserole elevates the classic with fresh beans and a homemade mushroom cream sauce. Skip the Campbell's soup and add this from-scratch version to your holiday table instead.
Why you will love this casserole
A holiday staple - Green bean casserole is a quintessential holiday side dish. It's always a crowd favorite. With readily available ingredients, this dish is easy to make and can be enjoyed all year long.
Fresh ingredients - There's no canned soup to be found here! This recipe uses fresh beans and mushrooms baked in a homemade sauce. And don't forget the fresh thyme - one of my go-to herbs.
Crispy fried onions - While the signature onion string topping may be the reason everyone digs in, it's the fresh ingredients and homemade sauce that will have everyone coming back for seconds.
If you love green beans, try Roasted Green Beans with Orange Butter and Crispy Pancetta. Or serve green beans as an appetizer with this Roasted Radishes and Green Beans with Blue Cheese Butter.
Ingredients
- Green beans - Green beans are the star of this casserole. They are fresh, blanched briefly, and shocked in cold water to retain their bright green color. I like the green beans to have a firm yet tender bite after the casserole is baked, so a quick blanching is all that is needed.
- Mushrooms - I typically use cremini (baby bellas) or shitake or a combination of both. Feel free to add your favorite mushrooms. They provide a hearty meatiness in the casserole that you simply don't get from cream of mushroom soup. Caramelizing the mushrooms in butter adds another layer of incredible flavor.
- Sauce - Out with the canned soup and in with a homemade sauce! This from-scratch version is made with a combination of chicken broth and milk for the perfect consistency. It's rich and creamy, yet not too heavy.
- Fresh thyme - Fresh herbs add so much flavor and thyme pairs beautifully with mushrooms.
- French fried onions - These crispy onion strings are traditional in green bean casserole and provide the perfect crunchy topping.
Instructions
- To partially cook (blanch) the beans, bring a pot of salted water to a boil. Add the beans and cook for 3-4 minutes. Drain and transfer the beans to a bowl of ice water. Cool for 5 minutes, drain well and set aside.
- Preheat a skillet over medium heat. Add 2 tablespoons butter and the mushrooms. Cook until brown and caramelized, approx. 10 minutes. Add the thyme.
- Add the remaining 2 tablespoons butter. Once melted, whisk in the flour and cook for 1-2 minutes.
- Slowly add the chicken broth, then the milk, while whisking. Simmer for 2-3 minutes while the sauce thickens. Season with salt and pepper.
- Transfer the beans to an oven-safe casserole dish. Pour the sauce over the beans. Top with French fried onions.
- Bake at 375 for 20 minutes. If the onions start to get too brown, cover the dish with foil to finish baking.
Tips for making
- Use fresh ingredients for optimal flavor and texture. Frozen green beans can be substituted but they won't provide the same crisp-tender texture.
- Blanch (partially cook) the green beans then transfer to a bowl of ice water. This process locks in the bright green color and keeps the beans crisp-tender.
- This homemade green bean casserole can be prepared one day in advance and baked when ready to serve. Wait to add the French fried onions until just before baking.
Serving and side dishes
This casserole always has a place on my holiday table - right next to the crowd-pleasing Cinnamon applesauce jello. For more delicious side dishes, try:
- Best Make-Ahead Mashed Potatoes
- Sausage Cornbread Dressing
- Corn with Pancetta
- Maple Ginger Roasted Carrots
- Roasted Honeynut Squash with Cranberries, Pecans and Bacon
Equipment
Non-stick skillet | Saucepan | Mixing bowl | Mesh strainer | Liquid measuring cup | Measuring cups and spoons | Whisk | Casserole dish
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Best Homemade Green Bean Casserole (no soup)
Ingredients
- 12 ounces fresh green beans
- 4 tablespoons butter (divided)
- 8 ounces fresh sliced mushrooms ( like cremini or shitake or a mixture)
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup crispy French fried onions
Instructions
- Bring a pot of water to a boil and salt generously. Add green beans and cook for 3-4 minutes. Drain and add the beans to a bowl of ice water to stop the cooking. Cool, drain well, and set aside.
- In a skillet set over medium heat, melt 2 tablespoons butter and add the mushrooms. Cook, stirring occasionally, until tender and caramelized. Stir in the fresh thyme leaves.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. When melted, add the flour and whisk to incorporate. Cook for 1-2 minutes.
- Slowly pour in the chicken broth, then the milk, whisking to incorporate. Simmer to thicken the sauce. Season to taste with salt and pepper.
- Transfer the green beans to baking dish. Pour the sauce over the beans. The casserole can either be baked immediately or refrigerated to bake at a later time.
To Bake Immediately
- Top the casserole with the French fried onions. Bake at 375 degrees for 20 minutes until bubbly and brown around the edges. If the onions start to get too brown, cover the dish with foil to finish baking. Refrigerate leftovers.
To Bake Later
- Cover the casserole with plastic wrap and refrigerate. When ready to bake, let the casserole come to room temperature and preheat the oven to 375 degrees. Top with the French fried onions and bake for 20 minutes until brown and bubbly. Refrigerate leftovers.
EQUIPMENT
Notes
- Use fresh ingredients for optimal flavor and texture. Frozen green beans can be substituted but they won't provide the same crisp-tender texture.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in November 2018 and has been updated.
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